Servings
10–12 servings
Ingredients
- 8 oz cream cheese, softened
- 1 cup full-fat sour cream
- 1/2 cup mayonnaise
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 (14 oz) can artichoke hearts, drained and chopped
- 10 oz frozen chopped spinach, thawed and well drained
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp olive oil or butter (for greasing)
Directions
- Preheat oven to 375°F (190°C). Grease two small baking dishes.
- In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
- Stir in 1 1/2 cups mozzarella and Parmesan cheese.
- Add spinach, artichokes, garlic, and seasonings. Mix well.
- Taste and adjust seasoning if needed.
- Divide mixture between dishes and spread evenly.
- Top with remaining mozzarella cheese.
- Bake for 20–25 minutes until hot and bubbly.
- Optional: Broil 1–2 minutes for a golden top.
- Let rest 5–10 minutes before serving.
Serving Suggestions
- Cucumber slices
- Bell pepper strips
- Celery sticks
- Pork rinds
- Low-carb crackers or tortillas
Variations & Tips
- Swap part of sour cream with heavy cream for extra richness.
- Use Greek yogurt for a tangier flavor.
- Add cooked bacon or diced ham for a heartier dish.
- Mix in chopped green onions for added flavor.
- Blend ingredients slightly for a smoother texture.
- Prepare ahead and refrigerate up to 24 hours before baking.
- Reheat leftovers and serve over eggs or vegetables.
